If you’ve been searching for the ultimate cheesecake recipe, stop right here – you’ve found it! This Classic Cheesecake is rich, creamy, and perfectly balanced with a buttery graham cracker crust, and trust me, it’ll rival anything from a fancy bakery.

overhead view of cheesecake on marble platter with a few slices cut

Whether you’re impressing guests or treating your family, this recipe is guaranteed to become a favorite in your kitchen!

Why you’ll love this recipe

It’s bakery-quality, made in your kitchen: I’m not kidding – this cheesecake is so smooth, creamy, and perfectly rich, you’ll feel like you’ve just pulled it from a high-end bakery display. But nope, you made it right at home!
I’ve got you covered with all the tips: I’ve been there, nervously watching the oven, wondering if my cheesecake would crack. That’s why I’ve packed this recipe with foolproof steps (like the trusty water bath) so you can bake with confidence.
It’s totally customizable: My kids love theirs with a caramel drizzle, while I’m all about fruity toppings. No matter how you serve it, this cheesecake is the ultimate crowd-pleaser!

frontal view of cheesecake with cherry filling on white plate

Ingredients you’ll need

Here is a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!

overhead view of ingredients for classic cheesecake with text labels — Ingredients to make a classic cheesecake: Graham cracker crumbs, sugar, salt, butter, cream cheese, sour cream, fresh lemon juice, pure vanilla extract and eggs.

Ingredient notes

Cream cheese: Use full-fat cream cheese for the best texture and flavor – trust me, it’s worth it. Make sure it’s softened to room temperature for a smooth, lump-free filling. Avoid low-fat versions, which can make the cheesecake less creamy.
Graham cracker crumbs: You can crush your own graham crackers or use store-bought crumbs for convenience. If you’re feeling adventurous, try substituting with crushed digestive biscuits or even vanilla wafers or Oreo cookie crumbs for a fun twist.
Sour cream: This adds a subtle tang and helps achieve a silky texture. If you don’t have sour cream, plain full-fat Greek yogurt works great as a substitute.
Lemon juice: Fresh is best! The brightness from the fresh juice balances the richness of the cream cheese. Bottled juice can work in a pinch, but the flavor won’t be as vibrant.
Eggs: Room temperature eggs blend more easily into the filling, reducing the risk of overmixing. If you forgot to take them out ahead of time, just place them in a bowl of hand-temperature water for a few minutes to bring them up to temp.

How to make a classic cheesecake

Making this cheesecake is like having a little baking adventure in your own kitchen! Don’t worry, I’ll walk you through every step so you’ll feel totally confident. Let’s get started:

1. Prep your pan like a pro: First things first – grab your trusty 9-inch springform pan. If it’s non-stick, you’re golden! If not, give it a light spray with non-stick cooking spray.

Now for the magic trick: Take a turkey-sized roasting bag and slide the pan inside. Secure it with some kitchen string to keep everything in place.

springform pan being placed inside a turkey-sized roasting bag — wrap pan in roasting bag

For extra insurance (because no one likes a soggy crust), wrap the whole thing in heavy-duty foil, snugly covering the bottom and sides. Trim the bag so it’s even with the pan’s rim, and voilà, your pan is water-bath ready!

springform pan wrapped in roasting bag and foil — secure foil around pan

frontal view of springform pan prepped for water bath with foil — trim bag

2. Mix up that graham cracker crust: In a bowl, stir together 1.5 cups graham cracker crumbs, 3 tablespoons sugar, and a pinch of salt, then pour in 6 tablespoons melted butter. Mix it all up until it feels like damp sand.

overhead view of graham cracker crumbs, sugar, and melted butter in a glass bowl — combine graham cracker crumbs, sugar, butter

overhead view of graham cracker crumbs, sugar, and melted butter being mixed in a glass bowl with a rubber spatula — mix should resemble wet sand

Now, press the mixture into the bottom of your prepared pan, and a little up the sides too – I like to use the back of a measuring cup or a small glass for this step. It’s oddly satisfying! Set the crust aside and give yourself a high-five.

overhead view of graham cracker crust mixture being pressed into the bottom and sides of the springform pan with the back of a glass cup — press crust into pan

overhead view of graham cracker crust in springform pan — finished crust

3. Whip up the creamy filling: In a large mixing bowl, beat 4 (8-oz) bricks softened cream cheese with 1 cup sugar, ¾ cup sour cream, 1.5 teaspoons fresh lemon juice, and 1.5 teaspoons vanilla extract until it’s all creamy perfection.

overhead view of cream cheese and sugar in bowl of a stand mixer — beat softened cream cheese, sugar, sour cream, lemon juice and vanilla extract…

overhead view of cream cheese and sugar mixed together in stand mixer bowl with paddle attachment stuck in — … until smooth

Now, for the 4 eggs – add them one at a time, mixing on low speed just until they’re blended. The key here is to go easy; overmixing can lead to cracks later on, and we’re aiming for cheesecake glory!

overhead view of mixer bowl with sour cream, lemon juice, and vanilla extract in cream cheese mixture — fold eggs into batter one at a time

overhead view of cheesecake batter in stand mixer bowl — mix JUST until combined

4. Assemble the water bath: Now for the part that makes everyone a little nervous – but trust me, it’s easy! Boil about 2 quarts of water. Place your springform pan into a larger roasting pan, then pour your cheesecake batter over the crust.

springform pan with graham cracker crust placed inside roasting pan — place pan in roasting pan

overhead view of springform pan with unbaked cheesecake placed inside roasting pan — pour batter over prepared crust

Carefully set the whole thing on a rack one level below the middle of your preheated oven. Slowly pour the hot water into the roasting pan, making sure it reaches about halfway up the side of your springform pan. Take your time here – we don’t want any splashes!

overhead view of springform pan with unbaked cheesecake placed inside roasting pan with hot water being poured into the roasting pan — add hot water to roasting pan and bake!

5. Bake your masterpiece: Bake the cheesecake at 325°F for about 1 hour to 1 hour and 30 minutes (this is a large span, but ovens vary – especially at lower temps!). You’ll know it’s ready when the center is almost set but still has a little jiggle.

If the top starts to brown too much after about 1 hour, just lay a piece of foil loosely over the top to protect it.

Once the baking time is up, turn off the oven and crack the door open about an inch. Leave the cheesecake in there for 10 minutes, then gently run a blunt knife around the edges to loosen it from the pan (this helps prevent cracks).

Leave it in the water bath in the oven for another 50 minutes to cool slowly – this step is key for that smooth, crack-free surface!

6. Cool and chill: Once the cheesecake has finished its oven spa session, take it out of the water bath and let it cool completely on a rack.

overhead view of cheesecake on a wire rack — cool cheesecake on rack

Finally, cover the pan with foil (but don’t let it touch the surface of the cheesecake!) and pop it in the fridge for at least 4 hours, or overnight if you can wait that long. The chilling time helps everything set up beautifully.

7. The big reveal: When you’re ready to serve, take the cheesecake out of the fridge and carefully remove the foil. If the edges are a little stuck, just run a blunt knife around them one more time.

overhead view of baked cheesecake on marble serving platter — chill, then remove springform sides and serve!

Remove the springform sides, transfer the cheesecake to a serving platter, and get ready to wow your family! Top it with whatever you love—fresh berries, caramel drizzle, or a cloud of whipped cream.

overhead close up view of cheesecake slice being removed from cheesecake

And there you have it! The best classic cheesecake, made right in your kitchen. Now, grab a fork and dig in – you deserve it!

frontal view of cheesecake slice being lifted away from cheesecake with cake server

Top tips for recipe success

Bring your ingredients to room temperature: This is a game-changer for creamy cheesecake! Room-temperature cream cheese, sour cream, and eggs blend together more smoothly, giving you that perfectly luscious filling. They also blend faster, so you don’t have to worry about overmixing.
Don’t skip the water bath: I know it might sound intimidating, but the water bath keeps your cheesecake from cracking by providing gentle, even heat. Plus, it helps achieve that silky texture we all love.
Avoid overmixing the batter: Once you add the eggs, mix on low speed and stop as soon as they’re incorporated. Overmixing can add air to the batter, leading to cracks or a dense texture.
Be patient with cooling: Letting the cheesecake cool gradually in the oven with the door cracked is key to avoiding sudden temperature changes that can cause cracks. Cheesecake is a lesson in patience, but the results are worth it!
Use fresh lemon juice: That little splash of citrus adds just the right amount of brightness to balance the rich creaminess of the cheesecake. Fresh makes all the difference here!
Don’t rush the chilling time: The cheesecake needs at least 4 hours in the fridge to fully set. Overnight is even better if you can resist!
Wrap your pan carefully: Double-wrap your springform pan with a roasting bag and foil to keep every drop of water out of your crust. Soggy crusts are a cheesecake’s worst enemy!
Test for doneness with a jiggle: The edges should be set, but the center should still have a slight wobble—like Jell-O! It will firm up as it cools.
Loosen the edges with a knife: Running a blunt knife around the edges while the cheesecake is still warm helps prevent it from sticking to the pan and cracking as it cools.

Helpful recipe hints

Recipe variations

Berry bliss cheesecake: Add a swirl of your favorite fruit puree (strawberry, raspberry, or blueberry) on top of the filling before baking. It’s like having a built-in fruity topping! My 8-year-old loves to help with the swirling.
Citrus sensation cheesecake: Replace the vanilla extract with a mix of orange or lemon zest and extract for a bright, zesty flavor. Perfect for summer parties or when you’re craving something refreshing!
Cookie crust cheesecake: Swap the graham crackers for crushed Oreos, Biscoff cookies, or even gingersnaps for a fun twist on the classic crust. It’s such an easy way to customize!

frontal view of cheesecake slice on plate

Storage tips

Make-ahead option: Cheesecake is a perfect make-ahead dessert! You can bake it a day or two in advance, then let it chill in the fridge until you’re ready to serve. In fact, I think it tastes even better the next day after the flavors have had time to meld.

Storing leftovers: If you somehow have leftovers (it rarely happens in my house!), cover the cheesecake tightly with plastic wrap or store slices in an airtight container. It’ll stay fresh in the fridge for up to 3 days.

Freezing tips:

Cool completely: Before freezing your cheesecake, make sure it’s fully cooled to room temperature and has had time to chill in the fridge. Trust me, this little step is key to keeping the structure perfect and avoiding those dreaded ice crystals that can sneak in if it’s still warm.
Wrap it up right: To keep your cheesecake fresh and safe from freezer burn, wrap it tightly in plastic wrap and then a layer of aluminum foil. For extra protection, pop it into a freezer-safe bag or an airtight container. This may seem like overkill, but it’s totally worth it to lock in that creamy, dreamy flavor.
Freeze without toppings: If you’re planning to freeze your cheesecake, skip the toppings for now. Things like fruit or whipped cream can get soggy in the freezer. Add them after thawing—it’s an easy way to keep everything looking and tasting fresh!
Label and date: I always stick a little label with the freezing date on mine so I don’t forget. Cheesecake is best enjoyed within a month for peak flavor and texture, but if life gets busy (hello, mom life), it can hang out in the freezer for up to two months.

Thawing tips:

In the fridge overnight: The easiest and best way to thaw your cheesecake is to let it sit in the fridge overnight. It’s slow and steady, but this method keeps the texture just as creamy as the day you baked it.
Quick thaw for slices: If you’re in a rush (been there), you can thaw individual slices at room temperature for a couple of hours. Just keep an eye on them – don’t leave them out too long, or the texture might not be quite as perfect.

With these tips, your cheesecake will freeze and thaw like a champ. It’s like having a little slice of homemade magic ready whenever you need it!

Serving ideas

frontal view of cheesecake slice topped with cherry pie filling

Let’s take your classic cheesecake and dress it up for any occasion! Whether it’s a cozy family gathering or a big holiday celebration, these topping ideas will make your cheesecake the talk of the table:

Easter Extravaganza: Want to wow the kids (and let’s be honest, the grown-ups too)? Top your cheesecake with crushed mini chocolate eggs! The pastel colors are so festive, and the crunch adds a fun twist. Plus, who doesn’t love a little extra chocolate at Easter?
Springtime Delight: A drizzle of homemade strawberry sauce takes this cheesecake to a whole new level. It’s bright, fruity, and so perfect for those sunny spring days. I always make extra because my kids will eat it by the spoonful if I’m not watching!
Autumn Gathering: Pumpkin spice everything, am I right? Add a layer of spiced pumpkin sauce or pumpkin caramel to your cheesecake, and suddenly it’s the coziest dessert on the table. This one’s a hit for Thanksgiving – just be prepared for everyone asking for seconds!
Christmas Celebration: For the holidays, I love topping my cheesecake with a glossy chocolate ganache and a sprinkle of crushed peppermint candies. It’s festive, decadent, and let’s be h
onest, feels a little fancy (even though it’s super easy to pull off).
Summer Picnic: Fresh berries are always a winner! Pile on some whipped cream plus a mix of strawberries, blueberries, and raspberries for a light, refreshing topping. It’s simple, stunning, and perfect for those laid-back summer get-togethers.

The best part about this cheesecake is that it’s like a blank canvas. You can totally make it your own. What’s your favorite topping? Let me know – I’m always up for trying new ideas!

frontal view of cheesecake slice topped with cherry pie filling with bite taken out

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Why you’ll love this recipe